Easy Lasagna (Dairy-Free, Egg-Free, Vegan)

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
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Updated on 03/24/20
Plate of vegetable lasagna
Lisa Romerein/The Image Bank/Getty Images
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 8 servings
Nutrition Facts (per serving)
253 Calories
9g Fat
33g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 253
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 1168mg 51%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 11%
Protein 9g
Calcium 250mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lasagna recipe is quick to make and easy to prepare in advance. For a quick weeknight meal, the lasagna can be prepared through step 3, frozen and baked another day, as it will keep in the freezer for up to 1 month. If you decide to do this, just be sure to let your lasagna return to room temperature before baking.

This dairy-free ricotta is easy and healthy to make, and it adds just the right amount of texture to the casserole.

Ingredients

  • 1/4 cup flour
  • 1/3 cup nutritional yeast
  • 1 teaspoon salt
  • 2 cups almond milk (or other non-dairy milk alternatives)
  • 1 1/2 teaspoon cider vinegar
  • 1 1/2 teaspoon olive oil
  • 2 cups pasta sauce (warm, either store-bought or homemade)
  • 1 (9-ounce) package lasagna noodles (no-boil)
  • 1 (16-ounce) container of ricotta cheese (dairy-free)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F.

  3. Make the cheese sauce: Combine the flour, nutritional yeast, and salt in a small saucepan off-heat. Add 1/4 cup of the almond milk, stirring with a wooden spoon until mixture is well combined. Add the remaining almond milk, vinegar, and oil, stirring until smooth. Place the saucepan over medium heat and cook, stirring constantly, until mixture thickens, about 4 to 5 minutes. Remove the pan from heat and set aside.

  4. Assemble the lasagna. Pour about 1/2 cup of the pasta sauce in the bottom of a 9-inch x 13-inch casserole dish, followed by a layer of noodles, followed by some of the dairy-free ricotta, followed by some of the cheese sauce, followed by another layer of noodles. Repeat, alternating the pasta sauce with the cheese sauce, reserving the last 1/2 cup of cheese sauce to top the lasagna.

  5. Bake for 40 minutes, or until lasagna is golden brown. Serve warm.

  6. Enjoy!